Smoky Chickpea & Corn Patty Burgers

Preheat the oven to 200°C.

Scrub the kumara, halve and cut into wedges. Toss with a pinch of salt and pepper, 1 and a half teaspoons of the paprika and half a tablespoon of oil, and spread over two baking trays.

Bake for 35 to 40 minutes until golden and cooked through.

Meanwhile, drain the chickpeas and sweetcorn and put in a food processor. Pick the coriander leaves and add half to the processor with all the stalks.

Add the remaining paprika, the cumin, ground coriander, flour and a pinch of salt, grate in the lemon zest and pulse until combined but still textured.

On a flour-dusted surface, shape into four patties about 2cm thick and chill for 30 minutes.

Heat a splash of oil in a large frying pan over a medium heat and cook the patties for about 10 minutes until golden, turning halfway.

Pull off 4 lettuce leaves and slice the tomatoes.

Halve the buns, spread the bases with tomato sauce and top with the patties, tomato slices, lettuce and coriander leaves.

Chop the remaining lettuce with any leftover tomato, dress with the remaining oil and a squeeze of lemon, and serve with the burgers and kumara wedges.